[Mingwan]

Originally Posted by P1et

Cook a steak? Blasphemy. Only way to eat steak is tartare.

If the beef is as high quality has kobe, oh yeah.

[SixBanger]

Indirect and direct setup on the grill is your best friend. I've never tried a cast iron pan. I'm a member at Amazingribs.com, I've learned soo much from that website and still am.

[Banana Hammock]

Originally Posted by RickFLM4

Gas grill. Platter, tongs and plates in dishwasher when done.

Gross.

[DSB335d]

Seasonings are all up to personal preference.
I have craycort cast iron grates for my Webber charcoal grill. Once the charcoal is ready I load it in the charcoal baskets and keep it to one side of my grill. Open the vents all the way and close the grill and let the grill get hot for about 10 min. Sear each side 3min. Then move the steaks to the opposite side and insert a probe into one of the steaks. I set my probe to 125* and take them out and cover for 10min. Within those 10min it will raises about 10*.

[AlpineWhite_SJ]

Season with salt and Penzey's Chicago Steak.

Sear over hardwood lump charcoal - couple minutes each side diagonal to grill, rotate and repeat to get the nice grill patterns

Move to indirect heat and cover until Med-rare.

I've tried cast iron and sous vide and will use either in a pinch when winter sundown makes it inconvenient to grill, but can't really beat cooking it over fire.

[TXSTYLE]

On some type of open flame grill.... Period.

[Housekeeping]

Filet, let sit on counter for 30 min before cooking. Salt and pepper, lots. Cast iron pan on grill to 600-700 deg, add grape seed oil then steaks for 2-4 min per side depending on steak, pull, add a good amount of truffle butter (the good kind, I get mine in CA from an online shop) to top, cover loosely with AL foil for 5 min so to rest. Amazing. Been told by numerous people that best steak they’ve ever had.

[RickFLM4]

Originally Posted by pasghetti

Gross.

How so? You a charcoal guy?

I like to beat the steak until tender and finally fry it on the stove marinated over chopped mushrooms and baroque sauce.

[RABAUKE]

Originally Posted by MightyMouseTech

Reverse sear, rare. Finish on the BBQ.

Slightly different to this article, I only salt before going in the oven. Once out of the oven, I add salt free Montreal steak spice then sear.

https://www.seriouseats.com/2017/03/...ook-steak.html

Once you have done it a couple of times, you will not go back. It is so easy, and so easy to get it perfect.

I may have to try this approach.

[TomHudson]

Aged porterhouse cut to 2 1/2” thick.
Sit until room temperature, rub with a bit of olive oil then season with your preferred rub just prior to grilling.
On charcoal, BBQ lid open sear for 5 minutes each side.
Stand up, bone down for 15 minutes, check with thermometer, Center 125, with lid closed, adjust charcoal height accordingly, then yank it, sit for at least 5.

I have my own rub that makes it to perfection...

http://www.m3post.com/forums/attachm...1&d=1519336807

[F32Fleet]

Originally Posted by thetastelingers

Cast iron pan.

Sear in the pan on the stove, then put in oven to finish.
Heat to desired meat temp with thermometer.
Perfect steak every time.

+1, Especially for filet.


Thinner cuts I pan-fry and finish by basting melted butter/garlic/fresh herb (tyme, rosemary, etc).

[dizzyF30]

I'd like to try reverse sear at some point. I think Sous vide is out for me. Seems like a lot of work. I usually come from work and throw something on the grill to feed the wife and kid.

[danniexi]

ducasse method.

[Banana Hammock]

Originally Posted by RickFLM4

How so? You a charcoal guy?

Yessir. All natural charcoal for me, please.

[RickFLM4]

Originally Posted by pasghetti

Yessir. All natural charcoal for me, please.

I have a smoker in which I use lump charcoal and wood for slow cooking. But for fast cooking like steaks, burgers, chicken breasts, etc., it is hard to beat the convenience of propane. Cooking on charcoal is great but doing it correctly takes time.

[jaye944]

1> find a cow
2> long sharp knife
3> salt and peper
4> eat

[Banana Hammock]

Originally Posted by RickFLM4

I have a smoker in which I use lump charcoal and wood for slow cooking. But for fast cooking like steaks, burgers, chicken breasts, etc., it is hard to beat the convenience of propane. Cooking on charcoal is great but doing it correctly takes time.

That is very true. Charcoal is a bit of work but I can taste the propane on the food when I cook with it.

[MightyMouseTech]

Originally Posted by dizzyF30

I'd like to try reverse sear at some point. I think Sous vide is out for me. Seems like a lot of work. I usually come from work and throw something on the grill to feed the wife and kid.

Two things. It will make the best steak period. Second, it is so damn easy.

Take steak out of fridge, apply salt, put in oven at 200F. At 200F, it is about 45 min/inch. Then you have a full 45 min or an hour to do everything else for dinner, clean up etc etc etc. When done in the oven, pull it out, sprinkle with seasoning, then either in a really hot pan or BBQ for 30s a side. Serve immediately. Nearly impossible to overcook as well, there is a lot of leeway in how long it stays in the oven, and if you like rare, it can be completely rare from edge to edge. None of this rare in only the middle half, or rare with a cold center.

[RickFLM4]

Originally Posted by pasghetti

That is very true. Charcoal is a bit of work but I can taste the propane on the food when I cook with it.

I honestly don't recall ever having that issue with propane or I would not have switched from charcoal years ago. On the other hand if I go to someone's house or a tailgate and see someone spraying charcoal with lighter fluid I lose my appetite.

[Banana Hammock]

Originally Posted by RickFLM4

I honestly don't recall ever having that issue with propane or I would not have switched from charcoal years ago. On the other hand if I go to someone's house or a tailgate and see someone spraying charcoal with lighter fluid I lose my appetite.

Lighter fluid on charcoal should be punishable by death.

[dizzyF30]

Originally Posted by jaye944

1> find a cow
2> long sharp knife
3> salt and peper
4> eat

hahaha...got it.

Originally Posted by MightyMouseTech

Two things. It will make the best steak period. Second, it is so damn easy.

Take steak out of fridge, apply salt, put in oven at 200F. At 200F, it is about 45 min/inch. Then you have a full 45 min or an hour to do everything else for dinner, clean up etc etc etc. When done in the oven, pull it out, sprinkle with seasoning, then either in a really hot pan or BBQ for 30s a side. Serve immediately. Nearly impossible to overcook as well, there is a lot of leeway in how long it stays in the oven, and if you like rare, it can be completely rare from edge to edge. None of this rare in only the middle half, or rare with a cold center.

I'll give it a shot. Sounds simple enough.